Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Radish (Raphanus sativus) has a longstanding place in traditional medicine systems, particularly within Traditional Chinese Medicine (TCM), for the treatment of coughs associated with "dampness." In TCM, radish is believed to have properties that "transform phlegm," "descend qi," and "clear heat," making it suitable for conditions characterized by cough with copious sputum or phlegm accumulation—a pattern often described as "damp-phlegm." Classical texts such as the "Ben Cao Gang Mu" (Compendium of Materia Medica) mention the use of radish seeds (Lai Fu Zi) and radish root for respiratory complaints, including cough and congestion. Preparations may involve juicing, decocting, or consuming radish raw or cooked, sometimes with honey.

While there are some modern studies on radish and its extracts demonstrating mild expectorant, anti-inflammatory, and antimicrobial properties in vitro or in animal models, robust clinical trials validating its efficacy for cough in humans are lacking. As such, the evidence remains largely traditional, with a modest pharmacological rationale but insufficient scientific validation. Therefore, the use of radish for cough, particularly in the context of TCM's "damp" pattern, is primarily justified by historical practice rather than strong scientific consensus. The evidence rating is 2, reflecting traditional usage with some supporting pharmacological plausibility, but limited direct clinical evidence.

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